Smokers
When I started, I ran all three sizes of the Weber Smokey Mountain — the 14.5″, the 18″, and the 22.5″ — each one earning its keep for different jobs, from a quick small-batch smoke to a full cook for a crowd. The 18″ was my original smoker. The 14.5″ came second, added in August 2016 — picked up from Walmart on closeout for $99, about half the regular price. First thing I smoked on it was 10 Italian sausages, and it did the job well right out of the gate.
I’ve always been cost-conscious about gear, so I wasn’t looking to pay full price — I’d been watching Craigslist for a 22″ for a long time without any luck. Then, on an unrelated trip to Lowe’s, I walked through the grill section out of habit, and there it was: a 22″ WSM floor model. I didn’t want to pay the $500 sticker price, so when I saw it as a floor model — already assembled — I negotiated and got it for $197. I broke it in that weekend with baby backs and St. Louis ribs on sale at Sprouts — Jack Daniels rub, straight smoke, no wrap, no sauce. It was a cold 41°F day, so I ran the vents wide open to get the temp up before settling in around 225°F. The St. Louis turned out great enough that it became a regular go-to afterward, and with all three sizes in the rotation, I had the right tool for anything from a quick weeknight cook to a full crowd-sized batch.
All three were lost in a garage fire about six years back, along with the smokers themselves and everything else stored in there. You can read the full story here Garage fire post
Since then, I’ve rebuilt with two smokers instead of three: an 18″ Weber Smokey Mountain bought new to replace what I lost, and a 22″ Weber Smokey Mountain picked up used afterward. I never went back to a 14″ — the 18″ and 22″ cover everything I need these days, from weeknight cooks to bigger crowd projects.
22″ WSM
Smoker Upgrades
A couple of add-ons that changed how I use the smokers day to day.
The 22″ got a Cajun Bandit stainless steel door and latch — a straightforward upgrade over the stock door, and the latch alone makes it noticeably easier to keep the door secured during a cook. The 18″ is still running its original door.
I also picked up LavaLock® Rib Hanger as a substitute after Weber discontinued their own hanging racks — a 55-gallon drum rack fits the top of the 22″, and a 33-gallon drum rack fits the 18″. With one of these in and the regular grates and water pan pulled out, either smoker works essentially like a pit barrel cooker. This is the setup behind Hanging Ribs, where I run baby-backs and St. Louis ribs vertically instead of on a grate.
Charcoal
Kingsford Blue Bag charcoal — it’s what I reach for on every cook, and it’s been that way for years. I stock up when I see it — the real discounts cluster around the summer holidays (Memorial Day, the Fourth, Labor Day), and deals get scarce heading into winter, so I buy in bulk while the sales are actually good.
Thermometer
Alpha Grillers – instant read thermometer. Internal temp is crucial for good smoked product, and this one gets used on virtually every smoke I do that calls for temperature verification.
Chimney Starter
Weber Chimney starter — the best way to light charcoal, and it comes out for virtually every smoke that runs on charcoal.
Heat-Resistant Gloves
Heat resistant gloves — I keep a pair on hand for moving product around, but mainly they’re what I use to carry the lit chimney starter over to the smoker.
Meat Claws
Meat Claws for pulling pork — these come out specifically for pork butts, once it’s time to shred.
Carving / Pulling Gloves
Gloves to use while carving or pulling — a separate pair just for handling meat while it’s still very hot, right off the smoker
Amazen Tube
Amazen tube for cold smoking — this is the tool behind my cold-smoked cheese.
Weber Basket
This is a Weber basket that sits on the smoker for anything that would otherwise fall through the grates — mainly nuts, along with garlic and vegetables.
Meat Injector
Meat injector for seasoning meat from the inside before it goes on the smoker.
Anova Sous Vide Precision Cooker
An Anova sous vide precision cooker — season and seal the meat, cook it in water at a specific temp for a specific time for edge-to-edge doneness, then sear it before serving. I’ve used this one across a lot of different cooks: pork chops, chuck roast, ribeye, eye round, picanha, and even breakfast.